Banana Pudding Poke Cake
Looking for a cake version of your favorite pudding? Look no further than this Banana Pudding Poke Cake! This easy recipe combines yellow cake with bananas and vanilla pudding – you’ll definitely want a second slice of this dessert!
Servings 12 servings
Ingredients
For the cake
- 1 15.25 oz box yellow cake mix (I used Pillsbury)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 large bananas mashed into a puree (about ⅔ cup of banana puree)
For the filling
- 1 3.4 oz box instant vanilla pudding mix
- 2 cups milk
For the topping
- 2 large or 3 medium bananas sliced
- 8 ounces frozen whipped topping thawed
- 20 Nilla wafer cookies crushed into coarse crumbs
Instructions
- Preheat oven to 350°F. Grease a 13x9-inch cake pan. Set aside.
- In a large bowl, beat together the cake mix, water, oil, eggs and vanilla with an electric mixer for 2 minutes. Add in mashed bananas and mix until fully incorporated. Pour the cake batter into the prepared pan. Bake for 28-32 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool 10-15 minutes. Using a straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the pudding mix and milk for 2 minutes. Pour evenly over the cake, making sure the mixture gets into the holes.
- Place the banana slices on top of the cake. Evenly top with the whipped topping. Cover the cake and refrigerate for at least 2 hours, but preferably overnight for the best flavor.
- Before serving, top with Nilla wafer cookies crushed into crumbs